Best 6 Easy Yogurt Muffins Recipes
Indulge in the delightful goodness of homemade yogurt muffins, a perfect treat for breakfast, brunch, or a satisfying snack. These muffins are incredibly easy to make, requiring simple ingredients and minimal effort, making them ideal for busy mornings or weekend baking sessions. With three delectable variations to choose from, you'll find a flavor to suit every palate.
The classic yogurt muffin recipe yields tender, fluffy muffins with a subtle tang from the yogurt, while the addition of fresh blueberries bursts with juicy sweetness in every bite. For chocolate lovers, the chocolate chip yogurt muffins offer a rich, indulgent experience with gooey chocolate chips melted throughout. If you prefer a healthier option, the oatmeal yogurt muffins incorporate hearty oats for a wholesome and nutritious treat. No matter your preference, these yogurt muffins promise a moist, flavorful, and satisfying experience that will leave you craving more.
FAVORITE YOGURT MUFFINS (6 WAYS!)
This is an epic of a basic muffin recipe that you can then add flavor to in all sorts of ways-from fruit to veggies to chocolate chips. The batter is packed with protein too, so the muffins are great for breakfast or snack. (The allergy-friendly substitutions are listed in the Notes section at the bottom.)
Provided by Amy Palanjian
Categories Breakfast
Time 26m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using 1/4 cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.
- Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.
Nutrition Facts : ServingSize 1 muffin, Calories 134 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 38 mg, Sodium 147 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g
EASY YOGURT MUFFINS
Great for early morning, or late night snack
Provided by Jean Wilkinson
Categories Other Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven @ 350 degrees ready muffin tin or bread pan. In a bowl mix yogurt, egg, oil, vanilla, and brown sugar until creamy.
- 2. Add dry ingredients, flour. Baking soda and powder, mix well. Pour into muffin cups. Or greased pan. Place in center of oven preheated to 350 degrees.
- 3. Bake for 25 minutes, or untill golden brown. Remove let cool 10 minutes and enjoy.
BLUEBERRY YOGURT MUFFINS
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
YOGURT MUFFINS
A recipe I made a few years ago. These muffins are great. I don't remember where I took the recipe.
Provided by Boomette
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease muffin pan. Set aside.
- In a bowl, mix yogurt and baking soda. Set aside.
- In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.
- In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.
- Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).
YOGURT MUFFINS (6 FLAVORS!)
Steps:
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill them with muffin liners. Set them aside.
- In a large mixing bowl, whisk together the bananas, butter, maple syrup, eggs, and vanilla extract, until smooth. Add the dry ingredients and mix until combined. Fold through the walnuts and chocolate chips, if using them.
- Distribute the batter evenly amongst the muffin tin and bake for 17-19 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 147 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, Sodium 226 mg, Fiber 1 g
LEMON YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use room temperature ingredients for optimal muffin texture and rise.
- Do not overmix the batter as it can result in tough muffins.
- Be gentle when folding in the blueberries to prevent them from breaking apart.
- If you want a sweeter muffin, add more sugar or honey to the batter.
- For a more tangy muffin, use Greek yogurt instead of regular yogurt.
- Feel free to experiment with different yogurt flavors, such as vanilla, strawberry, or blueberry, to create different variations of the muffins.
- Serve the muffins warm with butter, honey, or your favorite spread.
Conclusion:
These easy yogurt muffins are a delicious and wholesome treat that can be enjoyed for breakfast, brunch, or as a snack. They are simple to make and can be customized to your liking, making them a versatile and enjoyable recipe for bakers of all skill levels. So next time you're looking for a quick and easy muffin recipe, give these yogurt muffins a try – you won't be disappointed.
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